Avocado Green Goddess Dip
This healthy dip uses avocado, rather than sour cream or mayonnaise, as a foundation, with just the right amount of vinegar and buttermilk to balance the fresh herbs. Pair it with pita chips, fresh-baked tortilla chips, or fresh vegetables for dipping.
Yields about 1-1/2 cups
1 medium ripe avocado, pitted and peeled
2 scallions (both green and white parts), thinly sliced
1/2 cup buttermilk
1/4 cup fresh tarragon
1/4 cup fresh flat-leaf parsley
2 Tbs. sliced fresh chives
2 Tbs. white wine vinegar
Fine sea salt and freshly ground white pepper
Put all of the ingredients in a food processor and process until smooth. Transfer to a bowl, season to taste with salt and pepper, and serve.
Make Ahead Tips
The dip can be made up to three days ahead and refrigerated in an airtight container.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 108
, pp. 41
October 28, 2010